laRiservaBio’s extra-virgin olive-oil is produced through a well supervised process, where quality is always more important than quantity. The olives, which are harvested early, are brought to the press daily and put through a cold extraction system within 24 hours. The oil obtained is then carefully preserved in stainless steel tanks under nitrogen atmosphere and immediately bottled, before being sale. The farm uses Caninese olives, typical of the Tuscia Viterbese region. The taste of extra-virgin olive oil is very well-balanced and agreeable with its characteristic artichoke-like fruitiness, sweet at the beginning, and pleasantly pungent at the end ,due to the presence of antioxydant polyphenols. which have important antioxidant, hypoglycaemic and cholesterol-lowering properties. The olives are harvested early, when they still contain a high percentage of chlorophyll, and have an emerald green colour. This gradually develops into a more golden hue.At the time of pressing the acidity of the oil is 0.1-0.3 g/l, well under the required limit. A further advantage to the use of Caninese olives is the long shelf life of its oil.